Quarantini Hour, Cocktails from the Road

Like most people around the world, I suddenly find myself social distancing during this global health crisis. I certainly count myself lucky to be healthy at home, but it is still an adjustment.

My friend Omi first introduced me to the new Japanese trend of On-nomi (オン飲み). It literally translates to online drinking; the “on” is from the English word “online.” Virtual happy hours and “quarantinis” seem to have taken off around the world. Then my friend Ji-hye got me started on the cocktails. A fellow frequent traveller, Ji-hye shares my habit of picking up alcohol from around the world.

Thanks to the inspiration, I am revisiting my home bar, and regular Quarantini Hours with friends and family have been an important part of the day. My husband, who was concerned at our growing collection of bottles is thrilled that I’m finally putting them to good use. Like food, drinks tend to bring back happy memories of great people and places. It’s been fun to revisit memories with cocktails from the road. It’s been hard to get all the ingredients, but I’m learning to adapt. Here are some of the things we’ve been drinking:

Mai Tai

It all started with the Mai Tai. True to habit, Ji-hye and I both stocked up at the Koloa Rum Company while we were in Kauai for a wedding. Many months later, the bottles sat unopened on our bar until Ji-hye sent a photo of her Koloa Mai Tai cocktail. My husband said “Let’s join her,” and the tradition started.

Although there are several stories about its origin, the Mai Tai is thought to have been invented at the California-based Trader Vic’s restaurant. These days, it’s pretty popular in Hawaii – United Airlines offers Trader Vic’s pre-mixed Mai Tai on its fights there. It runs sweet, with rum, Curaçao liqueur, orgeat syrup, and lime juice. The Koloa Rum Company’s version was much improved by a tip that Jin-hye picked up in Kauai – the addition of a generous pour of dark rum.

Martini

The Martini may be an American cocktail, but it brings me back to Germany. I had the most memorable evening in a remarkably unmemorable bar in Berlin. While traveling with a big group, I ended up hanging out with three women who were just friends of friends at the time. One night of Martinis and great conversation in a quiet corner, while the bar full of young drunk patrons erupted in chaos around us, and we’ve been great friends ever since. I’m lucky to have enjoyed many more memorable trips with this group of brilliant, accomplished, and fantastically fun women.

For such a classic cocktail, people seem to have strong opinions about the perfect Martini. Shaken or stirred, lemon or olive, the ratio of vermouth, gin or vodka. . . I have one friend who skips the vermouth entirely and uses gin and vodka.

My usual preference is gin, but when it comes to a Dirty Martini (with the addition of some olive juice), I think vodka is the way to go.

Aperol Spritz

I have long been a fan of Italian bitters, and always keep a bottle of Campari on hand. I was introduced to the the Aperol Spritz more recently, on a wonderful trip to Malta and Italy with the fabulous ladies from the Martini night in Berlin.

My preference is two parts Aperol to three parts Prosecco and one part sparkling water over lots of ice, with a slice of orange. Unsurprisingly, the Campari Group that produces the bitter recommends equal parts Aperol and Prosecco, with a splash of soda. The Aperol Spritz has apparently become one of world’s most popular cocktails, but I find that it divides people. Like cilantro, people seem to either love Aperol or hate it.

Spaghett

I came across a very strong endorsement for Spaghett in Bon Appetit Magazine, a summer cocktail from Wet City Brewing in Baltimore. Add a splash of Aperol and fresh lemon juice directly to a bottle of Miller High Life, and you have a fabulously refreshing drink. I don’t remember drinking Miller High Life before, but it certainly works for this drink. Light and not too sweet, this drink is like the grandchild of a Spritz and a Shandy. I’m convinced that this drink will convert even the strongest Aperol critics, and I have a new restaurant to visit next time I’m in Baltimore.

Caipirinha

The concierge lounge at the JW Marriott Rio de Janiero had great views and great Caipirinhas. One night, the staff caught me googling how to make the cocktail on my iPad and ended up teaching me how to make them. Cut a large lime in eights – the key is to trim the white center so it breaks apart more easily. Add to a rocks glass with a spoonful of sugar and muddle. Add lots of ice, a knuckle height of cachaça, cap with the metal part of a Boston shaker, and give it a good shake right in the glass. At home I tend to use 2 teaspoons of sugar and approximately two ounces of cachaça, but trimming the lime is key.

Along with toilet paper, flour, and milk, our grocery store was completely out of lemons and limes. When the Marriott runs out of limes, they move to passion fruit. Since I didn’t have any tropical fruit on hand, I tried raspberries with my last wedge of lime to cut the sweetness. It was good, but not quite the same. A good Caipirinha always takes me back to Rio de Janiero – beautiful beaches, great food, the stunning twilight views of the city from Sugar Loaf Mountain. I need to find some limes.

Paddy’s Uncorked

We have had some wonderful trips to Ireland, enjoying great restaurants and the company of great friends. Cocktails are not the first thing that come mind, but on my new mixed drink kick we decided to try Paddy’s Uncorked, from Paddy’s Old Irish Whiskey. Equal parts Paddy’s and sweet vermouth with a dash of bitters over ice, this well balanced drink is going into our regular rotation.

Old Fashioned

We recently enjoyed a great trip to Lexington, Kentucky where we visited the relaunched James E. Pepper Distilling Company. Its namesake was a larger than life character who is said to have introduced the Old Fashioned to the world at New York’s Waldorf Hotel after it was created in his honor in Louisville.

Pour a few dashes of bitters and a splash of soda over a sugar cube. Muddle well to break down the sugar, and turn the glass to evenly coat the bottom. Add two ounces of rye, a big cube of ice, and garnish with an orange peel and a good cherry. We prefer Woodford Reserve Bourbon Cherries or the original Luxardo Maraschino. They are heads above the bright red supermarket variety.

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Brenn & Tonic

Ji-hye and I often talk about the bottles of Brennivin that we both got in Iceland, that have long been collecting dust. Nicknamed “Black Death,” Iceland’s native spirit has only recently made its way to the U.S. market. Imagine our surprise last week, when we caught up for Quarantini Hour and realized that we both opened our Brennivin and made the same cocktail! Now I’m a huge fan of the Gin & Tonic, but the Brenn & Tonic from Food and Wine Magazine is pretty special too, with a very faint hint of licorice and a nice caraway finish. Just substitute Brennivin for gin in your usual tonic and add a squeeze of lemon.

Moscow Mule

The Moscow Mule is an American cocktail that was created in the 1940s and doesn’t actually have a connection to Moscow. For some reason, I always think of Tokyo where the drink seemed to be particularly popular in the 1990s. A few months ago, some friends and I stumbled on the best Moscow Mule we ever had at Marugo Shinbashi.

Pour two ounces of vodka over lots of ice. Top with ginger beer and plenty of lime. We usually keep a number of ginger beers on hand, but my favorite is Powell & Mahoney . An extra spicy ginger kick, and all natural ingredients put this one at the top. It’s the closest that I’ve come to the Marugo version. For those who like a lighter drink with less spice, Fever Tree is a good option.

My husband picked up some Powell & Mahoney Blood Orange Ginger Beer, so we added some vodka and lime, and called it a Mediterranean Mule. It was good, but I still love the classic.

Port Manhattan

On a great trip to Portugal, my husband and I toured the Douro Valley and drank great port and local wine. Luckily we have access to good Portuguese wines, but we haven’t been able to replicate the terrific cocktails that we enjoyed at the outdoor bars outside the Sandeman Port Cellars. My favorite cocktails were made with white port that I don’t have on hand, but I found a great version of a Manhattan that uses port in Bon Appetit Magazine. To make the aptly named Port Manhattan, combine 2 ounces of bourbon, 1 ounce of port, and a few dashes of bitters in a mixing glass over ice. Stir until chilled, and strain into a glass. Use a lemon peel as garnish, releasing the essential oils as you add it to the drink.

Glögg

My family lived in Sweden for a while, so Glögg has become a regular winter tradition. The Nordic version of mulled wine or German Glühwein, the warm drink brings me back to the Christmas markets of Europe. On a recent rainy and cold day that didn’t feel very spring like, I decided that Glögg was just what we needed. I make a big batch of Glögg for holiday parties from Lotta Jansdotter’s Handmade Living that I first found from Martha Stewart. To be honest, several of my Swedish friends start with a Glögg Mix.

Tools

I have a few bar tools, but you can also use tools that you already have in your kitchen. If you don’t have a cocktail mixing glass, just use a regular measuring cup. Instead of a cocktail shaker, you can use a well sealed drink bottle or thermos. A small strainer will do if you don’t have a cocktail strainer. If you don’t have a bar spoon or jigger, you can use chopsticks and measuring spoons. Instead of a muddler, just use the end of a wooden spoon.